Thyme Beet Risotto with Walnuts

Thyme Beet Risotto with Walnuts

Last weekend, I went to the Hamptons for the first time. I had been to...

Thyme Beet Risotto with Walnuts

Last weekend, I went to the Hamptons for the first time. I had been to Montauk when I was younger with my family (my father loves boating and fishing), but I hadn’t been back since.

I was excited to go and see what all the hype was about – everyone in New York seems to drive hours to the Hamptons for some crazy reason (why not just drive an hour down the shore?!).

Now, I get it.

Thyme Beet Risotto with Walnuts

I went to East Hampton. Lu’s friend’s family has a house out there, so a bunch of us went up there for the weekend. It took a little over 3 hours, which wasn’t ideal, but once we started driving through the scenic neighborhoods, it was well worth it.

I grew up in a very country-esque area of New Jersey (if you can believe it), so it wasn’t much different from that, except the greenery was even more luscious. Plus, the houses in the Hamptons are truly magnificent.

I liken the Hamptons to Palm Beach without the palm trees and with more acreage. Driving to get to Lu’s friend’s house was quite the treat – looking at all the houses. Lots of “oh!”s and “ah!”s.

Thyme Beet Risotto with Walnuts

Once we got to the house, I totally checked out. I felt so relaxed and stress-free. Actually, my phone died on the way up to East Hampton and I didn’t charge it for a full 24 hours. I can’t tell you the last time I didn’t check Instagram for a full 24 hours! Never, probably.

We did go to the beach one day, but aside from that, we played corn hole, swam, drank wine and just chilled. Most importantly, we ate.

Thyme Beet Risotto with Walnuts

Usually, when I go on trips like this, I’m always the one cooking. However, this time around, everyone pitched in and worked together – whether it was mincing parsley for a chimichurri, chopping onions for a guacamole or setting the table, it was a fun, communal effort.

Every time I’m in an environment like this, I’m reminded that food really does bring people together and brings joy and love into a room.

I’m also leaving out one major factor that made this short weekend trip outstanding – we had an Iron Chef doing most of the cooking. You can’t mess with that! I’ve mentioned it before, but Marc Forgione is one of Lu’s best friends. He whipped up broiled lobster and oyster Rockefeller like it was no big deal.

One night, I was slicing zucchinis for him and then he shook them in a garbage bag with a simple balsamic and rosemary marinade. Yes, a garbage bag. He grilled them as a side to go along with dinner (which was lobster, tomahawk steaks, a fig and goat cheese salad and this unbelievable farro mix.)

Thyme Beet Risotto with Walnuts

The simple combination of flavors with the zucchini inspired today’s recipe – all you need is a few sprigs of thyme to infuse massive robust flavor into this dish.

Now, while I’m no Iron Chef, I guarantee you that you’ll be surprised at how many flavors and textures come into play in this simple beet risotto dish. You’ll be shocked by how velvety the beets become as they combine with the softly melted parmesan cheese.

All in all, my trip to the Hamptons wasn’t memorable because of the beaches or the big houses – it was memorable because of the food.

What’s your favorite type of risotto?

Nutritional Information & Recipe


Thyme Beet Risotto with Walnuts

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2


  • 2 large beets peeled, Blade C
  • 1 tablespoon extra virgin olive oil
  • 1 clove of garlic minced
  • 2 tablespoons minced shallots
  • salt and pepper to taste
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup vegetable broth
  • 1/3 cup roughly chopped walnuts
  • 1/4 cup grated parmesan cheese


  • Place the beet noodles into a food processor and pulse until rice-like. Be careful not to over-pulse, so go slowly.
  • Heat the olive oil in a large skillet over medium-heat. Once heated, add in the garlic and shallots. Let cook for 30 seconds or until fragrant and then add in the beets. Season the beets with salt, pepper and add in the thyme.
  • Stir to combine and add in the vegetable broth. Bring to a boil and then lower to a simmer. Let cook for 5-7 minutes or until beets soften. Once softened, remove from heat, stir in the parmesan cheese and walnuts and stir until cheese melts into the risotto.
  • Serve immediately.
with love, Ali

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Recipe Rating


  • Sounds like a great vacation! You should post pictures next time!
  • I'm missing how much garlic and shallots to use...
  • Looks like a great recipe. How much garlic and shallot? I don't see it in the ingredients.
  • My husband's cousin lives in northwestern New Jersey, and the countryside there is gorgeous. I was actually born in NJ and spent the first 7 years of my life there, but was very surprised to find places that beautiful. I'm not sure what got to me with this recipe, but you are inspiring me to try beets again. The only way I've eaten them for years is pickled, but this dish sounds well worth trying. Thank you for the inspiration.
  • I love when I read a recipe and realize I have all of the ingredients! Making this tonight, cannot wait to see how it tastes!
  • Love spiralizing! I have one of the small veggetti spiralizers, but I'm going to order the paderno, which looks like a much better product. Thank you for the great recipes!
  • If I won the giveaway, I would definitely use it to make and serve my favorite brussels sprouts recipe.
  • I LOVE beets and can't wait to try this. I'm allergic to walnuts, but thinking maybe pecans will work for a substitute. Love my Spiralizer and have given a few as gifts as well. Thanks for all the great recipes.
  • Anxious to try this recipe, but need info on shallots and garlic which are omitted. My favorite risotto is wild mushroom.
  • This looks delicious! I love beets!
  • If I won the giveaway, I would first make something white to showcase, rather than compete with, the bright colors of the cookware. Likely, cauliflower risotto.
  • I Would make this beet Risotto. It is so colorful! I'm trying the recipe tonight.
  • If I won the giveaway, I'd want to make food fresh and equally colorful! I would make spiralized zucchini and carrots with a ton of fresh veggies and a tahini dressing.
  • I do enjoy pumpkin risotto.. but moreover, beets with walnuts was my initial inspiration to even get a spiralizer!!!! I would add ricotta cheese too!
  • I used to not like beets, but I love them now!
  • I love would be delicious with a sprinkling of gorgonzola or goat cheese!
  • Yum!
  • Love the colors...looks perfect for baking this winter!
  • Lemon asparagus sounds lovely for spring.
  • This looks so delicious and I think that it would look AMAZING in one of the colorful Corningware dishes! I'm also dying to make the Potato Noodle and Green Bean Salad with Chive-Dijon Vinaigrette. Thanks for having this giveaway!
  • No food processor, just a vitamix -- thoughts on its capabilities to make your rices? I'm nervous its just going to pulverize everything :( . I haven't heard you mention a vitamix at all, but just thought I'd ask your thoughts.
    • Yes, a Vitamix with pulverize it! It's important to use a mini chop or food processor to lightly pulse the noodles into rice-like bits. Hope that helps!
  • Would definitely make my squash casserole with bacon and sour cream - along with yellow and zucchini squash! It would look beautiful in the dishes!
  • I fixed this last night as a side dish and it was absolutely delicious. I had to use chicken broth instead of vegetable, and although I bought thyme specially for this recipe, I forgot to put it in ... oh well, it was great anyway. (Funny thing, my husband keeps saying "I used to hate beets, but since you got that spiralizer I can't get enough of them!") ~ ruth
  • This reminds me of a beet salad my Russian "daughters" make-just grated beets, mayo, fresh garlic, walnuts, salt & pepper. So simple yet so delicious. I think I will give your recipe a try & I would definitely serve it in one of those gorgeous CorningWare pieces.
  • Beyond delicious! Should have followed my instinct and made a double batch! Next time! Thank you!!
  • Can I make this ahead of time and then reheat it later?